EGYPTIAN DUKKAH RECIPE
Quick, homemade Egyptian dukkah recipe with nuts, seeds, and a few warm spices. I like to use a combination of three nuts here (hazelnut, almonds and walnuts), but you can use just one if you like. Use dukkah as a snack; to coat meat, chicken or fish; or as a nutty finishing touch over soup, salad or even roasted vegetables. Store in tight-lid mason jar for up to 2 weeks.
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 9
Steps:
- Place the hazelnuts and almonds in a dry cast iron pan (do NOT add oil). Toast briefly over medium-high heat, tossing regularly, until the nuts gain some color (watch for nuts to turn a nice golden brown). Transfer to a side dish for now.
- Place the sesame seeds in the same skillet and return to the heat. Toast over medium heat, tossing regularly, until the sesame seeds turn golden brown (this will be fairly quick so watch carefully).
- Add the toasted nuts and sesame seeds to the bowl of a small food processor fitted with a blade. Add the pistachios, fennel seeds, spices, and a generous dash of kosher salt. Pulse for a few seconds until you reach a nice coarse mixture (Do not over process the dukkah. The mixture should not be too fine. See photos and video for exact texture).
- Transfer the dukkah to a bowl to serve. Add a small bowl of extra virgin olive oil and your favorite bread for dipping (I like pita bread or even Jerusalem bagel). You can also store the dukkah in a tight-lid jar for up to 2 weeks to use as a topping for salad, soup, chicken, meats, or roasted vegetables!
Nutrition Facts : Calories 96.1 kcal, Carbohydrate 3.7 g, Protein 2.8 g, SaturatedFat 0.8 g, Sodium 1.7 mg, Fiber 2 g, ServingSize 1 serving
SLOW ROASTED DUCK
Steps:
- Preheat the oven to 350 degrees F (180 degrees C).
- Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy.
- Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity.
- Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed.
- During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting.
- Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray.
- Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat.
- Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency.
- Pass the sauce trough a coarse sieve.
- Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate.
- Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce.
DUKKAH
An amazing spice and nut mixture that can be sprinkled on salads or pasta dishes, mixed with olive oil and brushed on pita or pizza dough, or coated on chicken or fish and then grilled. You can also take some great bread, dip it in olive oil, then in the Dukkah... heaven. Enjoy!
Provided by Miraklegirl
Categories Egyptian
Time 18m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Firstly toast the nuts in a hot oven for about 15 minutes, stirring frequently to prevent burning.
- Toast the spice seeds and sesame seeds separately in the same way.
- Cool and combine with the remaining ingredients in a food processor.
- Grind the mixture until it resembles small breadcrumbs.
- The mixture should be very dry and crumbly, not a paste.
- Be careful as over processing can release the oil from the nuts making the mixture moist, which you don't want.
DUKKAH
An Egyptian spice blend that is wonderful. The more you eat it the more addictive it becomes. Serve with toasted crusty bread (Turkish bread is great for this), and olive oil. Dip bread into olive oil, then into the hazelnut mixture and enjoy this unique and addictive mix.
Provided by rosichops
Categories Appetizers and Snacks Spicy
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the hazelnuts on a baking sheet, and bake for about 5 minutes, or until fragrant. While the nuts are still hot, pour them onto a tea towel. Fold the towel over them to cover, and rub vigorously to remove the skins. Set aside to cool.
- In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Pour into a medium bowl as soon as they are done so they will not continue toasting. In the same skillet, toast the coriander and cumin seeds while shaking the pan or stirring occasionally until they begin to pop. Transfer to a food processor. Process until finely ground, then pour into the bowl with the sesame seeds. Place the cooled hazelnuts into the food processor, and process until finely ground. Stir into the bowl with the spices. Season with salt and pepper, and mix well.
Nutrition Facts : Calories 45.3 calories, Carbohydrate 2.1 g, Fat 4 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.4 g, Sodium 74.9 mg, Sugar 0.2 g
DUKKAH
Serve this nutty spice mix with toasted pitta and olive oil or use in a dish to add some Egyptian spice
Provided by Good Food team
Time 20m
Number Of Ingredients 5
Steps:
- Heat oven to 180C/160C fan/gas 4. Mix everything together in a bowl then spread over a baking tray and cook for 8-10 mins until the dukkah looks toasted.
- Tip into a food processor and pulse a few times just until the nuts are chopped not smooth.
Nutrition Facts : Calories 87 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 0.5 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
More about "dukkah recipe jamie oliver recipe for stuffed recipes recipe for hand"
ALL RECIPES | JAMIE OLIVER
From jamieoliver.com
DUKKAH RECIPE - BBC FOOD
From bbc.co.uk
MINT SAUCE RECIPE JAMIE OLIVER BEST RECIPES
From findrecipes.info
JAMIE OLIVER DUKKAH CHICKEN RECIPE : DOWNLOAD COOKING …
From uniquegiftstips.net
SPICED WHOLE ROAST CAULI | JAMIE OLIVER RECIPES
From jamieoliver.com
DUKKAH SPICE - RECIPE - FINECOOKING
From finecooking.com
DUKKAH RECIPE JAMIE OLIVER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
TRADITIONAL DUKKAH RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
10 BEST DUKKAH RECIPES - YUMMLY
From yummly.com
DUKKAH RECIPE JAMIE OLIVER | DEPORECIPE.CO
From deporecipe.co
DUKKAH - DONNA HAY
From donnahay.com.au
STUFFED CURRIED AUBERGINES | JAMIE OLIVER VEGETABLE RECIPES
From pinterest.ca
SIMPLE DUKKAH RECIPE! | FEASTING AT HOME
From feastingathome.com
JAMIE OLIVER DUKKAH RECIPE… | FOODOMATIC | DUKKAH RECIPE, …
From pinterest.com.au
DUKKAH RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
JAMIE OLIVER DUKKAH RECIPE | DUKKAH RECIPE, RECIPES, DUKKAH
From pinterest.co.uk
JAMIE OLIVER DUKKAH RECIPE | DUKKAH RECIPE, RECIPES, DUKKAH
From pinterest.ca
DUKKA RECIPE - JODY ADAMS | FOOD & WINE
From foodandwine.com
DUKKAH BEEF CARPACCIO | BEEF RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
STUFFED ROAST SQUASH | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
EASY DUKKAH RECIPE - COOKIE AND KATE
From cookieandkate.com
STUFFED BUTTERNUT SQUASH JAMIE OLIVER – 14+ QUICK COOKING VIDEOS
From jamieoliverrecipes.eu.org
DUKKAH RECIPE | MYRECIPES
From myrecipes.com
STUFFED BRAISED SQUID | JAMIE OLIVER RECIPES
From jamieoliver.com
CHICKEN DUKKAH RECIPE - AFGHANS RECIPE
From afghansrecipe.blogspot.com
JAMIE'S ROASTED STUFFED PEPPERS - TESCO REAL FOOD
From realfood.tesco.com
STUFFED AUBERGINE JAMIE OLIVER – GET QUICK COOKING VIDEOS
From jamieoliverrecipes.eu.org
DUKKAH CHICKEN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
RECIPE: JAMIE OLIVER’S PORK AND CHILE-PEPPER GOULASH - KITCHN
From thekitchn.com
DUKKAH RECIPE JAMIE OLIVER - HEALTHY RECIPES EASY
From healthyrecipeseasy.eu.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love